This comforting lentil shepherd’s pie is full of cozy flavors. It’s made with simple veggies, lentils, and a rich tomato-based sauce, then topped with creamy mashed potatoes. Whether you’re making it vegetarian or adding beef broth for more flavor, this dish is hearty, wholesome, and perfect for a family dinner.

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Ingredients Needed:

1 cup brown lentils
3-4 cups vegetable broth
2 teaspoons olive oil
½ cup chopped onion
1 cup chopped mushrooms
1 carrot
1 rib celery
½ cup frozen peas
½ tablespoon all-purpose flour
3 tablespoons red wine
2 teaspoons Worcestershire sauce
3 tablespoons tomato paste
2 tablespoons chopped fresh parsley
salt and black pepper
2 ½ cups prepared mashed potatoes

How To Make Lentil Shepherd’s Pie Recipe?

Preheat the oven: set it to 400°F.
Cook the lentils: combine lentils and 3 cups of broth in a saucepan. Bring to a boil, then lower the heat, cover, and let simmer for 20–25 minutes until soft.
Sauté the vegetables: in a pan, heat olive oil. Add onion, mushrooms, carrot, and celery. Cook over medium heat until softened.
Add flour: sprinkle in the flour and stir. Cook for 1 more minute.
Make the sauce: pour in the cooked lentils with broth, then add red wine, Worcestershire sauce, and tomato paste.
Add peas and simmer: stir in the peas and simmer uncovered for 10 minutes. Add more broth if needed to keep it saucy.
Finish the filling: mix in chopped parsley and season with salt and pepper to taste.
Assemble the pie: spoon the lentil mixture into a baking dish. Top with mashed potatoes and spread evenly.
Bake: place in the oven and bake for 20–25 minutes until the top is golden brown.

Recipe Tips:

Use enough broth: start with 3 cups, but you’ll likely need closer to 4 cups to keep the filling saucy. If it dries out while simmering, just add more broth a little at a time.
Let the lentils cook fully: make sure they’re soft before mixing with the veggies. Undercooked lentils will taste chewy and won’t blend well into the filling.
Don’t skip the tomato paste: it adds deep flavor and thickness to the sauce. Without it, the filling can taste a bit flat.
Taste and adjust before baking: after simmering, taste the lentil mixture and adjust the salt, and pepper, or even add a bit more Worcestershire for extra flavor.
Smooth mashed potatoes evenly: spread the mashed potatoes all the way to the edges so the filling doesn’t bubble over while baking. Use a fork to add texture for a nice golden top.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover lentil shepherd’s pie cool down to room temperature. Once cooled, cover the dish or transfer it to an airtight container and store it in the fridge for up to 4 days.
Freeze: Let the lentil shepherd’s pie cool completely before wrapping it tightly or placing it in a freezer-safe container. Freeze for up to 2 months.
Reheat: spoon the lentil filling into a pan and reheat over medium heat. If it’s already topped with mashed potatoes, cover the pan and heat gently until warmed through.

Nutrition Facts:

Calories: 280 kcal
Total Fat: 8g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 540mg
Potassium: 820mg
Total Carbohydrate: 39g
Dietary Fiber: 9g
Sugars: 6g
Protein: 11g

Try More Mary Berry Recipes:

Mary Berry Lentil Shepherd’s Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Ingredients

1 cup brown lentils
3-4 cups vegetable broth
2 teaspoons olive oil
½ cup chopped onion
1 cup chopped mushrooms
1 carrot
1 rib celery
½ cup frozen peas
½ tablespoon all-purpose flour
3 tablespoons red wine
2 teaspoons Worcestershire sauce
3 tablespoons tomato paste
2 tablespoons chopped fresh parsley
salt and black pepper
2 ½ cups prepared mashed potatoes

Directions

Preheat the oven: set it to 400°F.
Cook the lentils: combine lentils and 3 cups of broth in a saucepan. Bring to a boil, then lower the heat, cover, and let simmer for 20–25 minutes until soft.
Sauté the vegetables: in a pan, heat olive oil. Add onion, mushrooms, carrot, and celery. Cook over medium heat until softened.
Add flour: sprinkle in the flour and stir. Cook for 1 more minute.
Make the sauce: pour in the cooked lentils with broth, then add red wine, Worcestershire sauce, and tomato paste.
Add peas and simmer: stir in the peas and simmer uncovered for 10 minutes. Add more broth if needed to keep it saucy.
Finish the filling: mix in chopped parsley and season with salt and pepper to taste.
Assemble the pie: spoon the lentil mixture into a baking dish. Top with mashed potatoes and spread evenly.
Bake: place in the oven and bake for 20–25 minutes until the top is golden brown.

Notes

Use enough broth: start with 3 cups, but you’ll likely need closer to 4 cups to keep the filling saucy. If it dries out while simmering, just add more broth a little at a time.
Let the lentils cook fully: make sure they’re soft before mixing with the veggies. Undercooked lentils will taste chewy and won’t blend well into the filling.
Don’t skip the tomato paste: it adds deep flavor and thickness to the sauce. Without it, the filling can taste a bit flat.
Taste and adjust before baking: after simmering, taste the lentil mixture and adjust the salt, and pepper, or even add a bit more Worcestershire for extra flavor.
Smooth mashed potatoes evenly: spread the mashed potatoes all the way to the edges so the filling doesn’t bubble over while baking. Use a fork to add texture for a nice golden top.